How To Use Every Japanese Knife | Method Mastery | Epicurious

I really like this instructor. She’s genuine and I can relate to her. Humble and not a “show off” of fast knife skills. Accuracy is important.

I like her! She doesn't showboat and takes her time to explain the different cuts she's making with precision rather than speed

I love the way she starts with knives best for veggie prep, and then moves into the fish and red meat knives. And I really like this chef's personality. It'd be great to watch her cook.

You can really see how passionate Japan is about their knives. Gorgeous, efficient, sleek, sharp. Everything you want in a knife. It’s really an art.

I would love to see her in more videos, she is a natural teacher.

As a surgeon, I am genuinely impressed by how she disassembled that chicken. It was like a vet school anatomy lesson. Well done!

She's a good host, I hope she does more of these demos.

First knife is Takamura Migaki Gyuto R2 21cm, one of my favorites in my kitchen, price is compareble very cheap for the quality 150-200€, same quality knifes with same performance are usualy about 300-400€ Petty and Nakiri are from Sakay Takayuki, very good knives as Takamura, here are both in VG10, other brands or Masters could not recognise from that video angle Info: not all Japanese stones need to be soaked, and NEVER let them stay in the water, they will crack, most known Waterstones are Naniwa, Shapton or KING like in this video, (Most KING are thursty and need a soak, they will bubble in the watter, after they stoped bubbling they are ready to use)

love that she's awkward at first but when she's in the zone....damn she really knows her craft!

Getting strong warrior vibes from this Chef

“How to use every Japanese knife ever” My wallet: gets cut

This is ASMR for Chefs in a way. Seeing all those knives being used and in the most perfect way.

Hi Epicurious, I just want to say that this serie of ''how to ...'' is absolutely my favourite serie on YouTube ever. Please keep making episodes! Like seriously, when I see one of these videos are uploaded I go Grab Some snacks and a drink to just sit down and Watch it

To those who're overwhelmed: most Japanese households only have one knife in kitchen: Santoku.

I watch these epicurious “how to” videos every time I get drunk and they’re always incredibly entertaining

Christine, you’re so so very good. The 24 minutes is fully packed with useful information, no frills, no BS. I have quite a few Japanese knives and I use them very often. I have also watched many other videos to learn from different perspectives. But I come back to watch this one once in a while, and every time I learn something new, especially your hand skills. THANK YOU

I Came here to make a decision on what knife to purchase. I really needed to make up my mind. I now see I need ALL OF THEM!!

Frank is still melting his metal for his sword.

I’ve never been this much motivated to start educating my self around kitchen and cooking. Mesmerizing 🤩

I love the whole thing and especially the breaking down the chicken, because you see how to get an airline breast and have the tender left over so you can do other things with it. In most videos they just slice down along the breastbone to free the breast, which isn't wrong or bad but this does give you another option if you'd prefer. Also the structure, moving from generalist to specialist knives, was very thoughtful. One thing I can't stress too much: If you're new to Japanese knives and you're an avid home cook who preps vegetables a lot, for goodness' sake pick up an inexpensive nakiri. You don't need the dimples. You'll fly through prep work that used to be tedious with one-motion push cuts. Super, super efficient.